![]() |
Request for a table under the sunroof |
Not that I didn't trust his judgement or anything, but I hadn't been back to the Lion City in awhile and I'd not heard of this joint - in Tiong Bahru, the land of chee kuehs and wet markets, no less - so I had to look it up.
This little nugget that's within browsing distance of Books Actually has a menu by Tippling Club's executive chef Ryan Clift, and describes its own concept as "modern bistro fare with a rustic twist." That alone told me jack, mainly because I'd made a tidy living from sprouting and rearranging the same tired restaurant cliches to form other variations of the same tired restaurant cliches. But then again, this is Anton.... the very knowledgeable food and beverage connoisseur Anton, fer cryin' out loud, who'd picked this place, so whatever misgivings I had about its spiel on its own website, I knew what I was going to experience that Sunday was going to be good.
And it was.
Here are some of the highlights from that brunch:
48-Hour Cooked Braised Beef Cheek with Mochi Potatoes, Carrot Puree and Snow Pea Tendrils |
![]() |
What we ate: That's my halloumi cheese appetizer in the middle |
![]() |
Chocolate and Pistachio Souffle with Creme Anglaise Order this the second you enter the bistro. Before you even check out the open kitchen or even set eyes on the drinks menu. |
For now.
Telephone: +65 6221 9307.
Reservations highly recommended, and break out that credit card to hold your table.
No comments
Post a Comment